Honey has been identified as a potential alternative to the
widespread use of antibiotics, which are of significant concern considering the
emergence of resistant bacteria. In this context, this study aimed to evaluate
the antimicrobial activity of honey samples produced by a stingless bee species
and by Apis sp. against pathogenic bacteria, as well as to identify the
presence of phenolic compounds.

Methods

Honey samples from the stingless bee M. compressipes
manaosensis were collected twice, during the dry and rainy seasons. Three
commercial honey samples from Apis sp. were also included in this study. Two
different assays were performed to evaluate the antibacterial potential of the
honey samples: agar-well diffusion and broth macrodilution. Liquid-liquid
extraction was used to assess phenolic compounds from honey. HPLC analysis was
performed in order to identify rutin and apigenin on honey samples.
Chromatograms were recorded at 340 and 290 nm.

Results

Two honey samples were identified as having the highest
antimicrobial activity using the agar diffusion method. Honey produced by
Melipona compressipes manaosensis inhibited the growth of Staphylococcus
aureus, Escherichia coli (0157: H7), Proteus vulgaris, Shigella sonnei and
Klebsiella sp. A sample of honey produced by Apis sp. also inhibited the growth
of Salmonella paratyphi. The macrodilution technique presented greater
sensitivity for the antibacterial testing, since all honey samples showed activity.
Flavonoid rutin was identified in the honey sample produced by the stingless
bee.

Conclusions

Honey samples tested in this work showed antibacterial
activity against Gram-positive and Gram-negative bacteria. The results reported
herein highlight the potential of using honey to control bacterial growth.